Waffle Cookie With Caramel Filling

Crispy and Chewy Stroopwafels Recipe Wanderzest

WEBMay 28, 2019 · Cook the waffle until steam no longer escapes, and it has turned a golden brown. Use a round cookie cutter to cut off the edges of …

1. In the bowl of a stand mixer, add in all of the ingredients for the waffles. Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough. Once the dough is well-kneaded cover the bowl with plastic wrap and allow to rest for 45 minutes.
2. Meanwhile, heat the water, sugar, butter and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes. Remove the saucepan from heat and allow to cool for 10 minutes.
3. After the dough has finished resting, preheat and grease a waffle cone or pizzelle iron. Set the temperature to a medium setting. Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big). Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes and it has turned a golden brown.
4. Carefully remove the cooked waffle from the iron. Use a round cookie cutter to cut off the edges for a perfectly circular waffle. While the waffle is still hot, gently split the waffle with a serrated knife (you can skip this step if you find it easier). Continue the process until all of the waffles are cooked and split.

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